Table 4.
Multivariable-adjusted hazard ratios for fracture-related hospitalisation by vegetable type 1.
| All Participants 2 | p Value | Quartiles of Vegetable Types 3 | |||||
|---|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | p For Trend 4 | |||
| All fractures | |||||||
| Cruciferous | 0.90 (0.81, 0.99) | 0.026 | 1.00 (Referent) | 0.79 (0.61, 1.04) | 0.80 (0.61, 1.05) | 0.72 (0.54, 0.95) | 0.030 |
| Allium | 0.81 (0.68, 0.96) | 0.013 | 1.00 (Referent) | 0.89 (0.68, 1.16) | 0.77 (0.59, 1.01) | 0.66 (0.49, 0.88) | 0.003 |
| Yellow/orange/red | 0.95 (0.88, 1.03) | 0.184 | 1.00 (Referent) | 0.83 (0.64, 1.09) | 0.71 (0.54, 0.94) | 0.80 (0.61, 1.06) | 0.118 |
| Leafy green | 0.97 (0.82, 1.15) | 0.772 | 1.00 (Referent) | 0.80 (0.61, 1.05) | 0.73 (0.55, 0.96) | 0.84 (0.64, 1.10) | 0.229 |
| Legumes | 0.94 (0.84, 1.05) | 0.264 | 1.00 (Referent) | 0.91 (0.70, 1.20) | 0.82 (0.62, 1.08) | 0.87 (0.66, 1.16) | 0.332 |
| Hip fractures | |||||||
| Cruciferous | 0.89 (0.76, 1.05) | 0.157 | 1.00 (Referent) | 0.80 (0.53, 1.22) | 0.79 (0.51, 1.22) | 0.65 (0.41, 1.04) | 0.083 |
| Allium | 0.75 (0.56, 1.00) | 0.050 | 1.00 (Referent) | 0.74 (0.48, 1.14) | 0.85 (0.56, 1.31) | 0.61 (0.38, 0.99) | 0.086 |
| Yellow/orange/red | 0.90 (0.79, 1.03) | 0.130 | 1.00 (Referent) | 1.05 (0.69, 1.61) | 0.89 (0.57, 1.40) | 0.75 (0.47, 1.22) | 0.181 |
| Leafy green | 0.91 (0.69, 1.19) | 0.484 | 1.00 (Referent) | 1.09 (0.71, 1.67) | 0.75 (0.47, 1.20) | 0.94 (0.60, 1.47) | 0.531 |
| Legumes | 0.87 (0.72, 1.05) | 0.152 | 1.00 (Referent) | 1.15 (0.75, 1.77) | 0.88 (0.56, 1.37) | 0.79 (0.49, 1.27) | 0.188 |
1 Multivariable-adjusted hazard ratios (95% CI) for fracture-related hospitalisation by vegetable type analysed using Cox proportional hazard models, adjusted for age, BMI, treatment code, prevalent diabetes mellitus, socioeconomic status, physical activity, smoking history, and energy, protein, calcium, and alcohol intake; 2 Results are presented per 10 g/day for allium vegetables and per 20 g/day for all other types of vegetables; 3 Quartiles for cruciferous vegetables were Q1 (<15 g/day), Q2 (15–28 g/day), Q3 (29–44 g/day), Q4 (>44 g/day); allium vegetables were Q1 (<3 g/day), Q2 (3–6 g/day), Q3 (7–11 g/day), Q4 (>11 g/day); yellow/orange/red vegetables were Q1 (<32 g/day), Q2 (32–47 g/day), Q3 (48–68 g/day), Q4 (>68 g/day); leafy green vegetables were Q1 (<9 g/day), Q2 (9–16 g/day), Q3 (17–25 g/day), Q4 (>25 g/day); and legumes were Q1 (<15 g/day), Q2 (15–23 g/day), Q3 (24–36 g/day), Q4 (>36 g/day); 4 Test for trend conducted using median values of each quartile of vegetable type.